30/10/2026
We've been busy boning out some beautiful big British Pork legs. Will be a special price this weekend at £5 a kg!! These 2.5kg joints in the front are coming to £12.50!!
We'll also have some pork hocks on the shelves as well which we took off the legs.
To cook a delicious pork leg joint with crispy crackling, follow these simple steps.
1. Preparation
• Dry the skin: Take the pork out of the fridge an hour before cooking. Pat the rind completely dry with paper towels. Wet skin will not crackle.
• Season: Rub a little oil or rapeseed oil over the skin, then massage sea salt flakes generously into the cuts.
2. Cooking Time and Temperature
• High heat start: Preheat your oven to 220°C / 200°C Fan / Gas 7.
• The bed of veg: Scatter roughly chopped onions, carrots, and herbs (like rosemary or thyme) on the bottom of a roasting tray to keep the meat moist and create a base for gravy.
• Roast hot: Place the pork joint on top of the vegetables. Roast uncovered for 25 to 30 minutes to start the crackling.
• Lower the heat: Turn the oven down to 180°C / 160°C Fan / Gas 4.
• Calculate the time: Cook for roughly 35 minutes per 500g, plus an extra 35 minutes (or about 50–60 minutes per kg depending on exact weight).
• Check doneness: Aim for an internal temperature of about 63°C to 66°C, or ensure the juices run clear.
• Final crisp (optional): If the crackling needs extra crunch at the end, turn the oven back up to 220°C for the final 15–20 minutes, watching closely so it doesn't burn.
3. Resting and Gravy
• Rest: Transfer the pork leg to a warm board, cover loosely with foil, and let it rest for 15 to 20 minutes before carving.
• Make gravy: Use the pan juices and roasted vegetables left in the tray to whip up a rich, glossy gravy.
